Choc Crumb Crust:
250g plain choc biscuits
125g butter
Filling:
1/2 cup water
1 Tbsp gelatine
250 g cream cheese
3/4 cup sugar
300ml thickened cream, whipped
1 tbsp lemon juice
425g pitted cherries
Topping:
1 Tbsp cornflour
1 Tbsp rum
1 Tbsp sugar
1/2 cup cream, extra
Crumb crust:
Crush biscuits finely, add melted butter, press mixture onto sides and base of greased 20cm springform pan. Refrigerate while preparing filling
Filling:
Beat cream cheese, sugar and lemon juice until smooth. Sprinkle gelatine over warm water, dissolve and cool. Add to cream cheese mixture, beat well and fold in whipped cream. Drain cherries, reserving 3/4 cup of their syrup.
Spoon 1/3 of filling over the crumb crust, arrange half the cherries over the filling. Cover with another 1/3 of filling and repeat with remaining cherries and filling. Refrigerate until firm.
Topping:
Place sugar and cornflour in saucepan, gradually stir in reserved syrup. Stir until boiling, remove from heat, add rum. Continue stirring for a few minutes to allow mixture to cool slightly. Spread topping over cheesecake, swirl lightly into mixture with a spoon. Refrigerate until set. Pipe around the edge of the cheesecake with whipped cream.
Showing posts with label cheesecake. Show all posts
Showing posts with label cheesecake. Show all posts
20130301
20110602
Mango and white chocolate baked cheesecake
250g plain sweet biscuits
125g unslated butter, melted
200g white chocolate
300g mango
2/3 cup caster sugar
250g cream cheese, chopped
200g mascarpone
2 tsp cornflour
4 eggs
300ml thickened cream
Caramelised mangoes
2 mangoes
1/4 cup brown sugar
1. Preheat oven to 160 C. Grease a 23cm springform tin with melted butter, then line base with baking paper. Put biscuits in a food processor and process until fine breadcrumbs form. Add butter and process til combined. Use a glass to press mixture evenly over base and up sides of prepared tin. Refrigerate.
2. Melt chocolate in a small heatproof dish over a pan of simmering water. Stir until smooth, then leave to cool slighlty. Put mango in a food processor and process until pureed.
3. Beat sugar and cream cheese in the small bowl of an electric mixer until well combined and smooth. Add marscapone and cornflour and beat for 30 secs. With motor running, add eggs, 1 at a time, beating well after each addition.
4. Transfer mixture to a large bowl. Add mango and chocolate and stir until just combined. Pour into tin. Bake for 1 hr or until set. Let cool in tin, then refrigerate for 3-4 hours or overnight.
5. Run a warm wet knife around the edge of cheesecake and transfer onto a serving plate. Top with whipped cream.
6. To make caramelised mangoes, heat a medium non-stick frying pan over a medium heat. Cut off cheeks from each mango. Run a shallow spoon between flesh and skin to remove skin. Sprinkle flesh with sugar. Cook for 3-4 minutes or until golden. Serve with slices of cheesecake.
125g unslated butter, melted
200g white chocolate
300g mango
2/3 cup caster sugar
250g cream cheese, chopped
200g mascarpone
2 tsp cornflour
4 eggs
300ml thickened cream
Caramelised mangoes
2 mangoes
1/4 cup brown sugar
1. Preheat oven to 160 C. Grease a 23cm springform tin with melted butter, then line base with baking paper. Put biscuits in a food processor and process until fine breadcrumbs form. Add butter and process til combined. Use a glass to press mixture evenly over base and up sides of prepared tin. Refrigerate.
2. Melt chocolate in a small heatproof dish over a pan of simmering water. Stir until smooth, then leave to cool slighlty. Put mango in a food processor and process until pureed.
3. Beat sugar and cream cheese in the small bowl of an electric mixer until well combined and smooth. Add marscapone and cornflour and beat for 30 secs. With motor running, add eggs, 1 at a time, beating well after each addition.
4. Transfer mixture to a large bowl. Add mango and chocolate and stir until just combined. Pour into tin. Bake for 1 hr or until set. Let cool in tin, then refrigerate for 3-4 hours or overnight.
5. Run a warm wet knife around the edge of cheesecake and transfer onto a serving plate. Top with whipped cream.
6. To make caramelised mangoes, heat a medium non-stick frying pan over a medium heat. Cut off cheeks from each mango. Run a shallow spoon between flesh and skin to remove skin. Sprinkle flesh with sugar. Cook for 3-4 minutes or until golden. Serve with slices of cheesecake.
Orange Cheesecake
250g plain sweet biscuits
125g unsalted butter, melted
1/4 cup boiling water
1 tbsp gelatine
finely grated rind and juice of 1 orange
500g light cream cheese
1/2 cup caster sugar
150g white chocolate, melted, cooled
300ml thickened cream, softly whipped
4 oranges, segmented
2 tsp vanilla bean paste.
1. Line a base of a 22cm springform tin with baking paper. Put biscuits in a food processor and process until crumbs form. Add butter and process until combined. Press biscuit mix into base and up sides of prepared tin. Refrigerate for 30 minutes.
2. Pour boiling water into a heatproof jug, sprinkle over gelatine and stir with a fork until dissolved. Microwave and stir until completely dissolved. Let cool.
3. Put orange rind and juice , cream cheese and sugar in a food processor. Process until smooth. Add chocolate, process until combined. Transfer to a bowl and fold in cream and gelatine mixture. Pour into biscuit base and return to fridge for 3-4 hours or overnight, until set.
4. Put oranges in a medium bowl. Add vanilla and toss to combine. Serve wedges of cheesecake with vanilla orange.
125g unsalted butter, melted
1/4 cup boiling water
1 tbsp gelatine
finely grated rind and juice of 1 orange
500g light cream cheese
1/2 cup caster sugar
150g white chocolate, melted, cooled
300ml thickened cream, softly whipped
4 oranges, segmented
2 tsp vanilla bean paste.
1. Line a base of a 22cm springform tin with baking paper. Put biscuits in a food processor and process until crumbs form. Add butter and process until combined. Press biscuit mix into base and up sides of prepared tin. Refrigerate for 30 minutes.
2. Pour boiling water into a heatproof jug, sprinkle over gelatine and stir with a fork until dissolved. Microwave and stir until completely dissolved. Let cool.
3. Put orange rind and juice , cream cheese and sugar in a food processor. Process until smooth. Add chocolate, process until combined. Transfer to a bowl and fold in cream and gelatine mixture. Pour into biscuit base and return to fridge for 3-4 hours or overnight, until set.
4. Put oranges in a medium bowl. Add vanilla and toss to combine. Serve wedges of cheesecake with vanilla orange.
20100526
Grasshopper pie
250g packet plain chocolate flavoured biscuits
1/2 cup dessicated coconut
180g unsalted butter, melted, cooled
1 cup milk
1/2 bunch mint
3 egg yolks
1/2 cup caster sugar
1 tsp cornflour
1/2 cup cold water
1 tbsp gelatine
1/4 cup creme de menthe
300ml thickened cream
1. Brush a 20cm round springform tin with melted butter and line the base with baking paper. Process biscuits in a food processor until fine crumbs. Add coconut and butter and stir until well combined. Spoon into prepared tin, press evenly up sides and across bae of tin. Put in freezer for 10 minutes.
2. Combine milk and mint in a medium heavy based pan and put over a low heat for 3-4 minutes or until small bubbles form around the edge. Remove from heat and cool. Strain through a fine sieve and discard the mint. Whisk egg yolks, sugar and cornflour in a bowl. Slowly add mint-infused milk to egg mixture, whisking constantly. Return custard to pan and stir, constantly, on a medium heat until it thickens. Remove from heat and cover top with plastic to stop skin forming.
3. Pour water into a jug, sprinkle with gelatine and whisk to combine. Stand for 5 minutes. Microwave for 30-40 seconds or until gelatine has dissolved. Allow to cool and add to custard mixture with creme de menthe.
4. Pour custard into a large mixing bowl, cover and refrigerate until mixture is cold and starts to thicken but not set. Beat cream til soft peaks begin to form, add cream to custard mixture. Spoon into biscuit shell and refrigerate for 2-3 hours to set.
1/2 cup dessicated coconut
180g unsalted butter, melted, cooled
1 cup milk
1/2 bunch mint
3 egg yolks
1/2 cup caster sugar
1 tsp cornflour
1/2 cup cold water
1 tbsp gelatine
1/4 cup creme de menthe
300ml thickened cream
1. Brush a 20cm round springform tin with melted butter and line the base with baking paper. Process biscuits in a food processor until fine crumbs. Add coconut and butter and stir until well combined. Spoon into prepared tin, press evenly up sides and across bae of tin. Put in freezer for 10 minutes.
2. Combine milk and mint in a medium heavy based pan and put over a low heat for 3-4 minutes or until small bubbles form around the edge. Remove from heat and cool. Strain through a fine sieve and discard the mint. Whisk egg yolks, sugar and cornflour in a bowl. Slowly add mint-infused milk to egg mixture, whisking constantly. Return custard to pan and stir, constantly, on a medium heat until it thickens. Remove from heat and cover top with plastic to stop skin forming.
3. Pour water into a jug, sprinkle with gelatine and whisk to combine. Stand for 5 minutes. Microwave for 30-40 seconds or until gelatine has dissolved. Allow to cool and add to custard mixture with creme de menthe.
4. Pour custard into a large mixing bowl, cover and refrigerate until mixture is cold and starts to thicken but not set. Beat cream til soft peaks begin to form, add cream to custard mixture. Spoon into biscuit shell and refrigerate for 2-3 hours to set.
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